Wokology
Carbon steel is iron with the iron ore removed. Carbon steel woks, USA made spun out or China made hand-hammered, all have to be seasoned like castiron or iron woks. Seasoning woks is relatively easy to do and instructions are included and also a video on YouTube. Castiron is porous and seasons quicker than carbon steel, but like carbon steel, gets better with age and use and becomes naturally nonstick. Cooking properties are very similar, no difference. More choices with carbon steel woks, e. g. handle configurations: wooden long handle with helper spool handle on opposite side, two wooden spool handles, two metal loop handles, single long metal handle or single wooden handle. Traditional castiron woks from China are with two metal iron handles or two black plastic handles. FYI: castiron woks from China are thinner and not as heavy as USA counterpart, season very well, impart the wok flavor because wok gets super hot quicker.
If you cook with gas, you have a lot of options. Round bottom, the original and traditional wok shape is used with a wok ring (adapter), if your burner cannot cradle the wok. Wok rings are inexpensive and handy also to use as a trivet when removing wok from the stove. Round bottom woks not recommended for electric, glass stove tops or heat induction burners. Flat bottom woks are very versatile and wok efficiently on gas or electric (coil) stoves. Customers reviews on flat bottom woks on their glass stoves is 50-50; some say woks beautifully, happy with results, others have said, not stable “dances” around their burner. We recommand getting the cast iron wok with enamel exterior for glass stove top for the best result.
Fourteen inch (14″) woks are the most popular; not too big; just right and very manageable. Can cook for 1-4 or more, a smaller wok, 12″, 10″ limited in capacity and cannot cook for more than 3 unless your portions are small. 14″ gives you a lot more room to toss and stir fry especially lots of leafy, bulky veggies before they cook down. Woks are very affordable, a small and large one will be ideal and very efficient wokking in the kitchen. 16″ is rather large and a bit cumbersome and too heavy for most females but manageable with the helper handle opposite the long wooden handle. 10″ is ideal for camping, a second wok or for stir frying small portions. Good for a single person, one serving, no leftovers. Woks 18″ and larger are considered commercial size and usually too large for home use unless you have commercial range or cooking outdoors with a high BTU (more than 16,000 BTU) stove/grill.
Since wok lids are domed (high, not flat like western lids), because we steam whole chickens, crab, lobster, smoke tea duck, etc. in a wok so we need a lid with height. Wok lids are at least 1″ to 2″ smaller than the diameter of the wok, so when ordering, description will read: lid FOR 14″ wok , etc. and we will send the correct size. Wok lids for 18″ and larger woks will be 2″ smaller than the diameter of the wok.
The Wok Shop now has a USA made pow wok, spun out,made especially for The Wok Shop due to popular demand. A pow wok, a wok with a single handle so one can toss the wok over a high gas flame has proven to be extremely popular whether you want to toss/flip the wok while cooking or not. Available in round or flat bottom, just the right weight and gauge, in 10″, 12″, 14″ the most popular size, and 16″. Only available with metal hollow handle. (Metal hollow handle stays cool to the touch for quick stir fires). If constantly on high heat, after 20 minutes, metal handle will be too hot to handle with your bare hands and a towel or silicone slip-on handle is recommended. If handle is too hot to handle for quick stir fries, your veggies could easily become overcooked.
All is fine…remember, you cannot ruin your wok and whatever you do to it will be salvageable. Since your wok is new, the patina is not solidly ” baked” or “burned” into the metal. Wok will season beautifully and eventually with use and time will be totally seasoned. You can restore the patina by stir frying a handful of pungent veggies, e. g. chives, scallions, onions, ginger, shallots, garlic (chives wok the best) with little oil, until charred. Discard charred veggies and wipe wok with paper towel which will be black, wash wok with hot water and good to go. Woks are forever; the older and more used the better. If you don’t use it, you lose it.
Stainless steel does not conduct heat as well as castiron and carbon steel, not evenly and has hot spots. (Wok cooking is cooking with very high heat). Food can stick to stainless thus using more oil. However, stainless steel is great for steaming ,stews, soups,long cooking and slow cooking and used with bamboo steamers. The patina/seasoning that carbon steel and iron will acquire, lends itself to becoming naturally nonstick but does require a little more care than stainless.
How to Use and Maintain Clay Cookware
Unglazed clay pots require some preparation before they are ready for use. To prepare the clay pot for cooking for the first time, immerse it in a clean bucket of water for at least one hour. You can leave it overnight in a sink completely covered with water. Remove the pot from the water and allow it to dry thoroughly.
Wipe all the unglazed areas of the pot and rub it with olive or vegetable oil. Fill the pot 3/4 of the way up with water. Put the lid on. Place the oiled pot in a cold oven. Turn on the heat to 350 degrees Fahrenheit. Allow it to bake for 2 to 3 hours. Turn off the heat and let the pot cool completely. Wash and store it in a cool, dry place.
Seasoning enhances its hardness and durability by making it more crack-resistant and also helps get rid of the initial clay smell.
Unglazed clay cooking pots can be used in the oven or microwave. Some clay pots are intended for stove top cooking or grilling, and are labeled for those uses. Be sure to check instructions provided by the manufacturer on use, maintenance and cleaning your earthenware.
There a certain rules that must be adhered to when using unglazed clay cookware.
Unglazed clay pot and lid must be completely submerged in water for at least 15 minutes prior to assembling your meal. The unglazed, porous pot absorbs the moisture in its pores during soaking. As the pot is slowly heated, the clay releases steam which gently cooks the food. This prevents foods from drying out. Natural juices and flavours are retained in the pot while nutrients and vitamins are preserved.
Appropriate temperature settings: Sudden rise or fall of the temperature can cause an earthen pot to crack. Always place your earthen cookware in the center of a cold oven, and allow it to heat gradually with the oven. Do not allow the clay pot to touch the sides of the oven. When cooking with clay, the heat should be medium or low. Start with low heat and raise the temperature slowly over the course of 5 minutes or so.
The recommended cooking temperature: The recommended oven temperature is between 190 °C and 250 °C according to the recipe. Because wet clay doesn’t become as hot as metal baking pans cook for 20-30 minutes longer, to compensate for the time needed to heat the oven. For clay pot cooking the oven temperature needs to be set on average 40 C higher than normal. If the food takes longer to cook, use lower heat. If you want the food to brown and crisp, remove the lid during the last 10 to 20 minutes of cooking.
Avoid adding cold water: Never add broth or cold water into a n earthen pot that is already heated. Adding cold water may cause the pot to crack. If it is necessary to add more liquid to the pot during cooking, only pour a hot liquid into it.
While some say it’s okay to put it in a dishwasher, hand washing is recommended. Extreme temperatures and harsh detergents may strip the seasoning and damage clay cookware.
Allow the clay pot to cool completely after it has been taken from the oven and soak it for a few minutes in worm water to loosen any bits of food. To remove food items, use hot water without detergent and a gentle abrasive pad. To neutralize strong odors fill the pot with warm water and add two tablespoons of baking soda. Let the cookware soak for at least 15 minutes.
For general and deep cleaning, allow the earthen pot to soak overnight in the sink in water mixed with baking soda. Add 3 tablespoons of baking soda per liter of hot water. Wash it using a soft-bristle brush or nonmetallic scrubbing pad. Do not use abrasive scouring powders because they will clog the pores and make the pot useless. Salt can be used as a nontoxic alternative to chemical cleaners. Sprinkle salt into the pot and scour it using a scouring pad. Rinse the pot with warm water and allow it to dry on.
If any mold forms during storage periods, sprinkle baking soda inside the pot, then rinse with warm water using a brush to remove the mold.
If clay pores become clogged, the pot should be cooked in boiling water for about 30 minutes.
Never use soap or detergent because the porous clay will absorb the soap. Detergent may leave unpleasant soapy taste and this flavor will leach back into your next clay pot meal.
Over time your clay pot may darken slightly retaining scorch marks and stains. This will not affect its cooking qualities.
After washing, dry thoroughly to prevent the forming of mold. Store the clay pot with the lid off allowing air to circulate. Or invert the lid and place a paper towel between the pot and the lid to prevent chipping. Make sure the pot is thoroughly dry before storing it. This eliminates the risk of mold growth inside the pot. Store your earthenware in dry and well ventilated areas.
How to Sharpen your cleaver
This is a video from Korin Knifes showing you how to sharpening a cleaver.